Healthy Egg Salad Recipe
We're going to blow your mind with our twist on the classic egg salad recipe. The days of spending all of your time meticulously peeling your hard-boiled eggs are a thing of the past.
Servings: 4 Servings
Calories: 158kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 8 eggs hard boiled , chopped
- ¾ cup yogurt plain
- 2 tsp mustard spicy brown
- ½ cup celery chopped
- ½ tsp paprika
- 1 tsp parsley
Instructions
Instant Pot:
- Crack the eggs into an oven safe bowl that fits in the Instant Pot insert. Add 1 cup of water to the Instant Pot insert, then carefully lower the bowl of eggs to rest on the trivet. You can also hard-boil the eggs first, but this way is faster. 8 eggs
- Close the lid and turn the pressure valve to sealing. Cook on high pressure for 6 minutes, then let the pressure release naturally.
- Remove the lid and carefully lift the bowl from the Instant Pot. The bowl will be hot. Let the eggs cool to room temperature then slice the eggs into cubes.
- Gently mix in the yogurt, brown mustard, celery, paprika, parsley, and salt. Chill in therefrigerator until ready to serve. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley
- Serve over a few leaves of lettuce and tomatoes to make a wrap.
Oven:
- Preheat oven to 350 degrees F. Crack the eggs into an oven safe bowl or pan. Bake the eggs for 20-25 minutes, until the yolks are cooked all the way through. 8 eggs
- Remove the pan from the oven and let it cool.
- Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad. Serve over leaves of lettuce and sliced of tomatoes when ready. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley
Slow cooker:
- Crack the eggs into an oven safe bowl that fits inside your slow cooker. Add 2 cups water to the slow cooker and place the bowl of eggs into the slow cooker. 8 eggs
- Cover the slow cooker with the lid. Cook the eggs on high heat for 1 1/2 - 2 hours. When the yolks are set remove the bowl and let the eggs cool.
- Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad until ready to serve. Serve over leave of lettuce and slices of tomatoes. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley
Video
Notes
21 Day Fix: Portion size: 3/4 cups (about 2 eggs) 5 R 1/2 G 1 serving: 1 1/4 R, negligible green
Weight Watchers: 0 2025 Points | 0 2023 points | 0 Blue Plan Points | 5 Green Plan Points | 0 Purple Plan Points
Nutritional info and
Points calculated using plain, fat-free yogurt.
Nutritional info and
Points calculated using plain, fat-free yogurt.
Nutrition
Calories: 158kcal | Carbohydrates: 3g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 333mg | Sodium: 185mg | Potassium: 225mg | Fiber: 1g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg